Zentis Osaka has offered guests encounters with inspiring experiences through its event series ‘Zentis Craftsmanship’ hosting various workshops with artisans and craftsmen. This year we focus on the craft of bartending, featuring Japanese whiskies and Highball – one of the most popular cocktails in Japan’s drinking culture.
While learning about the history and distinctiveness of Japanese whisky, guests will experience making their own Highball with guidance from award-winning bartenders Norihiko Furuse and Yuji Otomo from UPSTAIRZ Lounge, Bar, Restaurant. The bartenders will be serving the same cocktail to allow comparison on how technique transforms the simple concoction of soda and whisky. A tasting session of three prominent whiskies – Yamazaki 12 Years Old, Hakushu 12 Years Old and Hibiki 21 Years Old – will also be held.
About ‘Zentis Craftsmanship’
‘Zentis Craftsmanship’ is a series of events focusing on providing guests with opportunities to learn firsthand about local crafts and various skills. Past events include workshops on how to hand-roast and hand-drip coffee from fresh beans, learning about the traditional art of kintsugi mending broken ceramics, and creating sustainable flower arrangements using flowers that were otherwise destined to be discarded.
Zentis Craftsmanship: Bartending Activity Details
Dates
Twice a month from February through October, 2025
Upcoming:
April 13 (Sun.) & 26 (Sat.)
May 11 (Sun.) & 31 (Sat.)
Past Dates:
February 8 (Sat.) & 23 (Sun.), March 9 (Sun.) & 22 (Sat.)
*Dates for June and onwards will be posted on this page once determined.
*Maximum of 4 participants per day.
*Participants must be 20 years old or older.
Hours
5:00 pm – 6:00 pm
Place
Bar at Zentis Osaka 2nd floor UPSTAIRZ Lounge, Bar, Restaurant
Price
JPY 14,520 (inclusive of 10％ service charge & consumption tax)
Details
– Introduction to Japanese whisky and Highball
– Highball-making demonstration by bartender
– Highball-making experience by guests
– Whisky tasting session (15ml per serving)
*Whisky used for Highball will be Hibiki Japanese Harmony, whiskies for tasting session will be Yamazaki 12 Years Old, Hakushu 12 Years Old and Hibiki 21 Years Old.
*Activity will be held in English and Japanese.
Reservations and Inquiries
Email reservations.osaka@zentishotels.com
Tel: +81-6-4796-0111
Bartender Profiles
Norihiko Furuse
Born in 1989, Furuse started his career as a bartender in his early 20s at Cordon Noir in his hometown Kyoto. After honing his skills at WA-SHU in Taiwan and D.Bespoke in Singapore, he was appointed Bar Manager at UPSTAIRZ Lounge, Bar, Restaurant upon its opening in 2020.
Drawing from his experience in various types of bars in Japan and abroad, Furuse uses his creativity to make cocktails with shochu, herbs, and other ingredients from Japan to provide inspiring experiences to guests from the world over.
Awards & accolades
・DIAGEO WORLD CLASS 2022 Japan Top 10 | Refreshing Challenge Category Winner
・Rémy Martin Bartender Talent Competition 2022 | Japan Top 8
・Hennessy My Way 2023 | Global Top 50
・DIAGEO WORLD CLASS 2024 | Japan Top 10
Yuji Otomo
Born 1989 in Osaka, Otomo set out to work as a barista in the city, after which he pursued training as a bartender in various restaurants and bars. He joined the team at UPSTAIRZ Lounge, Bar, Restaurant in 2023. In 2024, he won the grand champion title at his first cocktail competition “RÉMY MARTIN Bartender Talent Academy 2024 Japan 300 Years Anniversary” and went on to compete in the global finals in France.
His extensive knowledge and experience in the industry as a barista and developing sweets in cafes allows Otomo to concoct cocktails from a unique perspective while incorporating global trends.
Awards & accolades
・RÉMY MARTIN Bartender Talent Academy 2024 Japan 300 Years Anniversary | Grand Champion